Creamy white wine mussels with butter sauce

How Maurice does it

1. 1

   Chop the carrots, onion, leek, garlic, and coriander.

2. 2

   Heat olive oil in a large frying pan over medium heat. Add all the chopped vegetables and sauté until softened, about 5 minutes.

3. 3

   Pour in the white wine and let it simmer for about 4 minutes.

4. 4

   Add the cleaned mussels to the pan, cover, and cook until all the shells have opened, about 5–7 minutes. Discard any mussels that remain closed.

5. 5

   Using a slotted spoon, transfer the cooked mussels to a serving bowl and set aside. Strain the cooking liquid from the pan, reserving both the liquid and the cooked vegetables.

6. 6

   Return the strained cooking liquid to the pan (or a pot) along with a portion of the cooked vegetables. Add the butter and blend with an immersion blender until smooth.

7. 7

   Stir in the heavy cream, then strain the sauce through a fine-mesh sieve to remove any remaining solids.

8. 8

   Pour the creamy sauce over the mussels in the bowl. Serve immediately with sliced baguette for dipping.